Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages.
about
Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee.Physiological relevance of dietary melanoidins.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.Challenges in relating concentrations of aromas and tastes with flavor features of foods.Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.Kinetics of color development of melanoidins formed from fructose/amino acid model systems.
P2860
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P2860
Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages.
description
2001 nî lūn-bûn
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2001年の論文
@ja
2001年学术文章
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2001年学术文章
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2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
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2001年學術文章
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name
Model studies on the influence ...... volatiles of coffee beverages.
@en
Model studies on the influence ...... volatiles of coffee beverages.
@nl
type
label
Model studies on the influence ...... volatiles of coffee beverages.
@en
Model studies on the influence ...... volatiles of coffee beverages.
@nl
prefLabel
Model studies on the influence ...... volatiles of coffee beverages.
@en
Model studies on the influence ...... volatiles of coffee beverages.
@nl
P2093
P356
P1476
Model studies on the influence ...... volatiles of coffee beverages.
@en
P2093
P304
P356
10.1021/JF0012042
P407
P577
2001-05-01T00:00:00Z